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FeaturesDecember 27, 2015

Fine dining

Laura Simon
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com Finishing touches are put on steaks at 36 Restaurant & Bar in downtown Cape Girardeau.
LAURA SIMON ~ lsimon@semissourian.com Finishing touches are put on steaks at 36 Restaurant & Bar in downtown Cape Girardeau.
LAURA SIMON ~ lsimon@semissourian.com John Eric Klein, co-owner of 36 Restaurant & Bar in downtown Cape Girardeau, carries a tray of wedge salads from the kitchen.
LAURA SIMON ~ lsimon@semissourian.com John Eric Klein, co-owner of 36 Restaurant & Bar in downtown Cape Girardeau, carries a tray of wedge salads from the kitchen.
LAURA SIMON ~ lsimon@semissourian.com Chef Houston Sutton prepares a pork chop for a customer at 36 Restaurant & Bar in downtown Cape Girardeau, carries a tray of wedge salads from the kitchen.
LAURA SIMON ~ lsimon@semissourian.com Chef Houston Sutton prepares a pork chop for a customer at 36 Restaurant & Bar in downtown Cape Girardeau, carries a tray of wedge salads from the kitchen.
LAURA SIMON ~ lsimon@semissourian.com Chef Houston Sutton prepares a pork chop for a customer at 36 Restaurant & Bar in downtown Cape Girardeau, carries a tray of wedge salads from the kitchen.
LAURA SIMON ~ lsimon@semissourian.com Chef Houston Sutton prepares a pork chop for a customer at 36 Restaurant & Bar in downtown Cape Girardeau, carries a tray of wedge salads from the kitchen.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com A wedge salad heads to a customer at 36 Restaurant & Bar in downtown Cape Girardeau, carries a tray of wedge salads from the kitchen.
LAURA SIMON ~ lsimon@semissourian.com A wedge salad heads to a customer at 36 Restaurant & Bar in downtown Cape Girardeau, carries a tray of wedge salads from the kitchen.
LAURA SIMON ~ lsimon@semissourian.com Gabriele Ruggieri, general manager of Ciao Ristorante + Enoteca in Cape Girardeau, eats a lunch of spaghetti all'amatriciana, Monday, Dec. 21, 2015.
LAURA SIMON ~ lsimon@semissourian.com Gabriele Ruggieri, general manager of Ciao Ristorante + Enoteca in Cape Girardeau, eats a lunch of spaghetti all'amatriciana, Monday, Dec. 21, 2015.
LAURA SIMON ~ lsimon@semissourian.com Gabriele Ruggieri, general manager of Ciao Ristorante + Enoteca in Cape Girardeau, eats a lunch of spaghetti all'amatriciana, Monday, Dec. 21, 2015.
LAURA SIMON ~ lsimon@semissourian.com Gabriele Ruggieri, general manager of Ciao Ristorante + Enoteca in Cape Girardeau, eats a lunch of spaghetti all'amatriciana, Monday, Dec. 21, 2015.
LAURA SIMON ~ lsimon@semissourian.com Gabriele Ruggieri, general manager of Ciao Ristorante + Enoteca in Cape Girardeau, eats a lunch of spaghetti all'amatriciana, Monday, Dec. 21, 2015.
LAURA SIMON ~ lsimon@semissourian.com Gabriele Ruggieri, general manager of Ciao Ristorante + Enoteca in Cape Girardeau, eats a lunch of spaghetti all'amatriciana, Monday, Dec. 21, 2015.
LAURA SIMON ~ lsimon@semissourian.com Gabriele Ruggieri, general manager of Ciao Ristorante + Enoteca in Cape Girardeau, eats a lunch of spaghetti all'amatriciana, Monday, Dec. 21, 2015.
LAURA SIMON ~ lsimon@semissourian.com Gabriele Ruggieri, general manager of Ciao Ristorante + Enoteca in Cape Girardeau, eats a lunch of spaghetti all'amatriciana, Monday, Dec. 21, 2015.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
LAURA SIMON ~ lsimon@semissourian.com DeWayne Schaaf, executive chef at Celebrations in Cape Girardeau, prepares a New York strip steak, rosemary asparagus, root vegetable risotto and mushroom jus.
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